Nut Loaf
From A practical cook and text book for general use, 1896
Can be served with a vegetable dinner or molded and served cold. Garnish with parsley. Variations can include different types of nuts.
Presented as published in 1896. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation below, not the original instructions.
A modern interpretation · AI-generated from the original record
Ingredients
Method
As published
This recipe was extracted from A practical cook and text book for general use (1896) by Ellen Goodell Smith, page 60. The excerpt below is the record exactly as published.
Nut Loaf. Two teacups of stale bread crumbs, one »cup of crushed pecan nuts and two dozen of the whole or broken meats, one level teaspoonful of finely sifted sage or thyme, one-half teaspoonful of salt, if desired. Mix thoroughly with a spoon and add sufficient hot water to moisten all through ; let it stand a few moments to absorb \the water, then add one cup or raore of hot water
Cook this with the app: pantry check, scaling, and the assistant.